Heat a large skillet over medium-high heat. Add olive oil, then turkey and chorizo. Allow it to brown, then stir occasionally breaking up with a spoon or spatula until fully cooked through, about 10 minutes.
Remove the meat from the pan and set aside in a large bowl. Turn heat down to medium. To the same skillet (add more oil if necessary, then) add the bell pepper through onion. Season with salt and pepper. Stir occasionally until vegetables are soft, about 5-8 minutes. Add the can of diced tomatoes (liquid and all). Let it simmer for about 5-10 minutes until liquid is slightly reduced. Add vegetable mixture to large bowl with meat and stir to combine.
Preheat your oven to 400 degrees F.
Spread the meat mixture evenly across the bottom of a 13x9 baking dish. For the next layer, sprinkle the cheese evenly across the top of the meat mixture.
In a medium bowl, combine the cornbread mix through green chiles. Dollop the cornbread mix around evenly on top of the cheese layer, then spread evenly to make the top layer.
Bake for 20-25 min until the top is golden brown.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/southwestern-shepherds-pie/